Sunday, November 6, 2005

SWISS FONDUE

Attention cheese lovers from all around the planet, today I am happy to present you a big Swiss star: “FONDUE”!!!

We Swiss people share a few dishes/specialities with the French people from Savoie and "FONDUE" is one of those. But, what is different with our “FONDUE” is the use of Swiss cheeses like Gruyère and Vacherin Fribourgeois and ingredients like Kirsch… “FONDUE” is a very convivial speciality which brings people together around a table in order to share a pleasant moment. And since all guests eat from the same pan, the act of sharing has an even bigger signification.

“FONDUE” is the perfect dish to eat with friends or with the family while having a good time, especially if the weather outside is grey and unfriendly; it's a great way to spend a winter evening.

This recipe comes directly from my family and was passed onto me. I hope you’ll appreciate eating “FONDUE” as much as I do!

Method:1. In a glass, mix the cornstarch with the Kirsch.2. Put the grated Gruyère into a pan, add ground pepper and start cooking over low heat.3. Add the garlic, Kirsch (with cornstarch) and half of the wine.4. Mix and pound the cheese mixture for about 6 minutes over medium heat.5. When the mixture starts to emit vapor and is completely melted, add the Vacherin Fribourgeois.6. Pour in the other half of the wine very slowly.7. Continue stirring well.Once all the cheese has melted and that bubbles are appearing on the surface of the fondue, then transfer the pan onto the fondue burner and start eating.

Remarks:Use a wooden spoon to stir the fondue (you can use a risotto spoon) and a heavy cast-iron pan (“caquelon”).You’d better buy/make a hard crust bread which has a dense texture inside.Plain flour bread is fine and whole wheat bread is ok as long as it’s not too dark.It is better to use a one day old bread.If you can’t find any Vacherin Fribourgeois cheese where you are, you can replace it by another creamy cheese or Swiss cheese (USA), Appenzeller or even Emmentaler.Kirsch is a Swiss type of brandy made with cherries. You can replace it by another fruit distilled brandy.If you don’t like your fondue to be too tasty/intense in flavor, then you’d better only take mild (semi-old) Gruyère, but if you like strong cheese flavors you can also vary the quantity of strong (old) Gruyère you use in the recipe.If you wish, you can always add a little more wine or kirsch dependimg on how you like your fondue to taste.When stirring the fondue, always do it with a certain vigor.Be careful to heat the fondue enough, otherwise it will start becoming elastic and chewing-gummy.Don’t be afraid to let it bubble as it’s a sign that it’s ready and hot enough.

Serving suggestions:Dip the cubes of bread in the fondue (with the help of a fondue fork) and stir.If you wish, you can also dip cut vegetables (ex. peppers).Drink a dry white wine with the fondue. Ideally, it should be a Swiss wine (ex. Chasselas, Chardonnay, Pinot Gris or Pinot Blanc), but a white Bordeaux or any other dry white wine will also do fine.

Cheese fondu is becoming popular in Japan, too, and I’ve tried it about 3 times so far: twice at restaurants and once in my apartment with friends. They sell what they call “cheese fondu kit” at big supermarkets here in Japan, and though the cheese in such kits is usually not very good, can we enjoy the “Swiss” atmosphere and that's very nice. When we had it at my apartment, we tried cut vegetables, too and loved them. Ah… I wonder how great it’d be to try cheese fondu with real Swiss cheese and Swiss wine!

Hi Obachan,I'm happy to hear that you also love Fondue! It's sad that you can't eat it when made with good quality cheese, but what counts is the Swiss atmosphere you get to experience... Yes, it's fine with vegetables, although traditional fondue is generally eaten with bread apart from one regional Fondue which is made only with Vacherin Fribourgeois and water and is eaten with boiled potatoes...As a Japanese, were you never disgusted by the odd taste of cheese?Yes, you are right, real Swiss cheese Fondue with Swiss wine is sooo yummy!!!

My Swiss husband's Grandmere ran two restaurants and the canteen where the Barrage de Mauvoisin was built. She used the local cheese of that valley but Gruyere is fine too. She also added Dijon mustard and white pepper. The bread to use is Pain Noir which is partially rye flour bread. One of the BEST fondues I have ever had was made by Danielle Corthay of Restaurant La Grange, Verbier - it was cheese fondue with the addition of fresh herbs and stewed tomatoes and served over potatoes. Other variations are wild mushroom and poivrons all with a base of cheese.

Rosa, tell them about the Carnotzet where the cheese dishes are served in restaurants and how it is interdit to eat a salad or cold drinks with fondue (indigestion), how you can crack an egg and scramble it when the cheese is too far gone to dip any bread in it and the "fond" crispy golden disk scraped off the bottom is the prize and a great honor to be given. And don't forget when you "chin chin, Sante" with your wine beakers you MUST hold eye contact with each guest in turn - oh I miss it so.